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Cajun Salmon-Sweet Potato Chowder

3
Points®
Total Time
0 min
Prep
0 min
Cook
0 min
Serves
4
Difficulty
Easy

Ingredients

Olive oil

1 tsp

Carrots

2 medium, chopped

Onion

1 medium, chopped

Celery

1 rib(s), medium, chopped

Bell pepper

1 item(s), medium, red, chopped

Cajun seasoning

1 tsp

Uncooked sweet potato

¾ pound(s), (2 items), peeled and cut into 3/4-inch pieces

Reduced sodium chicken broth

2 cup(s)

Water

1 cup(s)

Uncooked farmed Atlantic salmon skinless fillet

1 pound(s), cut into 1-inch chunks

Frozen corn

1 cup(s), thawed or fresh

Fat free half and half creamer

¾ cup(s)

Fresh basil

⅓ cup(s), chopped fresh

Table salt

½ tsp

Fresh lemon juice

1 Tbsp

Instructions

  1. Heat oil in large saucepan over medium-high heat. Add carrots, onion, and celery. Cook, covered, stirring occasionally, until vegetables are softened, 5 minutes. Add bell pepper and Cajun seasoning and cook, stirring occasionally, 2 minutes.
  2. Add sweet potatoes, broth, and water and bring to boil. Cover, reduce heat, and simmer until potatoes are tender, 10 minutes. Add salmon and corn and simmer until salmon is just opaque in center, about 3 minutes.
  3. Reduce heat to low. Add half-and-half, basil, and salt. Cook, stirring often, just until heated through, about 1 minute longer. Remove from heat and stir in lemon juice.
  4. Per serving (1¾ cups)

Notes

Depending on the brand, Cajun seasoning can be very spicy or on the mild side. If you want a bit more kick, add a sprinkle of cayenne or a few dashes of hot pepper sauce to the chowder.

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